Vegan Sun Dried Tomato Zucchini and Mushroom Pasta

This is a quick vegan weeknight dinner recipe. This healthy recipe is hearty you won’t even realize it’s vegan.

Author:The Hungry Waitress

Cook Time:20 mins

Total Time:20 mins

Yield:2

Cuisine:Dinner

Ingredients

1 Tablespoon olive oil

3 cups mushrooms, sliced

4 zucchinis, spiralized and placed on a paper towel to drain

2 cups linguine noodles (half a box), prepared according to package

4 Tablespoons sun-dried tomato pesto

1/4 teaspoon salt

1/8 teaspoon pepper

Optional garnish:

Sun-dried tomatoes

Parsley

Pine Nuts

Instructions

First cook your pasta according to the package.

Heat up 1 Tablespoon of olive oil in a large skillet over medium high. Place the slice mushroom in the hot skillet and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Saute for about 2-3 minutes or until the mushrooms are softened.

Add the zucchini noodles to the hot skillet and cook for 1 minute.

Pour the pasta and sun-dried tomato pesto into the hot skillet and stir until thoroughly combined for about 1 minute with the heat on.